Pumpkin Pie Magic Cake Recipes

PUMPKIN LAYERED MAGIC CAKE

Pumpkin Layered Magic Cake image

The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h50m

Yield 18

Number Of Ingredients 16

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup packed brown sugar
1 cup half-and-half
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoons salt
2 cups heavy whipping cream
Pumpkin pie spice

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g

PUMPKIN PIE MAGIC CAKE

PUMPKIN PIE MAGIC CAKE image

Pumpkin Pie Magic Cake only has 5 ingredients but it tastes completely homemade! It tastes like it is part pumpkin pie and part spice cake!

Provided by Brandie @ The Country Cook

Categories Dessert

Time 55m

Number Of Ingredients 5

Ingredients

1 (30 oz) can pumpkin pie mix
4 large eggs
1 box spice cake mix
1 cup salted butter (2 sticks) (melted)
1 container white or vanilla frosting

Steps:

Preheat oven to 350f degrees.
Lightly spray the bottom only of a 9x13" baking dish with nonstick cooking spray.
In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
Then mix in cake mix and melted butter. Mix for a full 2 minutes.
Pour batter into prepared baking dish and bake for about 45-55 minutes (center of the cake shouldn't be jiggly.)
Allow cake to cool completely then spread the frosting on top.
Cut into 12 squares and serve!

Nutrition Facts : Calories 345 kcal, Carbohydrate 32 g, Protein 3 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 439 mg, Sugar 20 g, ServingSize 1 serving

PUMPKIN PIE MAGIC CAKE

Pumpkin Pie Magic Cake image

Is it cake or is it pie? From Not Quite Nigella: http://www.notquitenigella.com/2015/11/17/pumpkin-pie-magic-cake/

Provided by Carolyn M.

Categories Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs, room temperature, separated
1 teaspoon cream of tartar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
3/4 cup melted butter
3/4 cup plain all-purpose flour
2 cups evaporated milk, unsweetened
powdered sugar, for topping

Steps:

Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin.
Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl.
Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour.
Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined.
Add the melted butter and whisk for 1 minute.
Add flour and mix on slow to incorporate.
Then add the evaporated milk in slowly to the mixture mixing.
Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white.
Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.

Nutrition Facts : Calories 803.1, Fat 49.2, SaturatedFat 29.3, Cholesterol 314.1, Sodium 521.4, Carbohydrate 74.5, Fiber 1.2, Sugar 40.9, Protein 18

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